EMERGING SCIENCE
RESEARCH CLUSTER
2018-2023 PROJECTS
Below is a series of breakthrough research projects between Canadian food and beverage manufacturers and researchers at Canadian universities, colleges, technology centres, pilot plants and/or Agriculture and Agri-Food Canada.
Collaborating on Ingredients for Success
Food Safety and Clean Labels
Ontario Cereal Industry Research Council
SPROUTING NEW POTENTIAL - UNLOCKING NEW USES & HEALTH BENEFITS OF WHEAT
This research project focuses on unlocking new value of soft and coloured wheat through sprouting and fractionation, respectively; and identifying the impacts of aging on functionality and nutrition.
2018 - 2023 Cluster Project
Chinova Bioworks
A NATURAL PRESERVATIVE FOR CLEAN LABEL FOODS AND BEVERAGES
Chinova Bioworks has invented a natural shelf-life extender suitable for clean labels called Chiber™ for processed food and beverage products using chitosan, a dietary fibre extracted from white button mushrooms.
2018 - 2023 Cluster Project
Bonduelle Americas and Exceldor Cooperative
IN SEARCH OF A NATURAL SOLUTION AGAINST SPOILAGE BACTERIA AND PATHOGENS IN POULTRY AND FROZEN VEGETABLE PRODUCTS
Two food processing companies, one in meat and one in vegetables, are both looking for chemical-free or “clean” solutions to improve shelf life and the safety of their food products.
2018 - 2023 Cluster Project
Copol International Ltd. and Saputo Dairy Products Canada GP
PARTNERING FOR SUSTAINABLE SOLUTIONS: TURNING SEAFOOD WASTE INTO FUNCTIONAL PACKAGING
This breakthrough project involves extracting biopolymer from lobster shells left over from processing and incorporated it into film packaging. It can reduce reliance on petrochemicals and gives the packaging antimicrobial properties that could reduce food waste.
2018 - 2023 Cluster Project
Olymel
TESTING THE IMPACTS OF ANTIBIOTIC ALTERNATIVES ON PORK QUALITY AND SAFETY
Olymel, Canada’s largest pork producer and processor, is working with scientists from Agriculture and Agri-Food Canada and Université Laval on research to gain a better understanding of the links between gut health, food safety and product quality.
2018 - 2023 Cluster Project
Richardson International
NEW OPPORTUNITIES FOR CANADIAN OATS IN THE PLANT-BASED FOOD SECTOR
Richardson International, North America's largest oat miller, is collaborating on research to discover how to extract a protein concentrate from its low bran oat flour.
2018 - 2023 Cluster Project
Bonduelle Americas
USING PULSED LIGHT TO BOOST SAFETY OF FROZEN VEGETABLES
A large processor of frozen and canned vegetables in Canada is exploring how to best apply pulsed light technology during a final stage of processing as an additional step to ensure its frozen vegetables are Listeria-free.
2018 - 2023 Cluster Project
2 Crows Brewing Co. and Propeller Brewing Co.
BRINGING NEW LIFE TO TRADITIONAL MALTING METHODS
Two concerns about floor malted barley have been hindering the growth of craft malting: the potential for higher levels of a flavour altering compound called Dimethyl Sulphide (DMS), and a condition called premature yeast flocculation where yeast clumps early and falls out of the fermenter before the beer is completely fermented.
2018 - 2023 Cluster Project
Gay Lea
AN ECO-FRIENDLY SOLUTION TO PREVENT LISTERIA RISKS IN FOOD PROCESSING ENVIRONMENTS
A Canadian dairy co-operative has teamed up with Agriculture and Agri-Food Canada to develop a chemical-free way to prevent the risk of listeria in food processing environments.
2018 - 2023 Cluster Project
Principal investigator: Dr. Nancy Ames, Agriculture and Agri-Food Canada, Richardson Centre for Functional Foods and Nutraceuticals
EVALUATING THE EFFECT OF PROCESSING METHODS, GENOTYPE AND ENVIRONMENT ON THE EXTRACTABILITY OF PROTEIN FROM OATS AND CHARACTERIZING PHYSIOCHEMICAL AND NUTRITIONAL ATTRIBUTES OF OAT PROTEIN
Synopsis: This project is developing cost-effective extraction and concentration processes to identify Canadian oat varieties suited to oat protein production, as well as investigate and characterize the functional properties of oat protein and assess nutritional attributes. The goal is to be enable promotion of oat protein as a food ingredient.
2018 - 2023 Cluster Project
CONTACTS
Media contact
Andrea Murray
info@cfin-rcia.ca
1.888.773.8247
Contact for project partners
Laura Sider, Science Coordinator
LauraS@cfin-rcia.ca
The Canadian Food Innovation Network Emerging Science Research Cluster is funded in part through the AgriScience Program under the Canadian Agricultural Partnership, a federal, provincial, territorial initiative.
